A classic Greek omelette made of fresh tomatoes and eggs
Meals really can’t get any easier than this; 3 ingredients (plus some salt and pepper), 20 minutes, no fancy kitchen equipment or culinary skills required. Strapatsada is the fancy name for a simple dish of tomatoes and eggs, a classic Greek omelette of sorts. This is the breakfast, lunch or dinner to make when you just don’t know what to serve. Try it once, and you’ll find yourself making strapatsada even when your meal options are limitless.
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A vegetarian take on the classic B.L.T. made with salty and squeaky halloumi cheese
Have you heard of halloumi? If you haven’t, then we are happy to help you make it’s acquaintance! Halloumi is a Cypriot cheese traditionally made of sheep and goat’s milk, and although it is now enjoyed in many parts of the world, it really is most popular in Cyprus and Greece. Because of it’s very high melting temperature, it is a great grilling and frying cheese. It maintains it’s shape when cooked so no melting cheese mess with halloumi! Instead what you get is a crispy exterior and a soft, melt-y interior.
Continue reading “The H.L.T. or Halloumi, lettuce and tomato sandwich”
Artichoke hearts stuffed with smashed white beans and Mediterranean flavours
A while ago when we were cooking with our parents and learning how to make their artichokes and peas in an egg-lemon sauce we realized that frozen artichoke hearts are shaped like perfect little bowls. And little bowls just beg to be filled up. So since then, we’ve been finding all sorts of ways to stuff artichoke hearts and we think we’ve developed a recipe that is going to bowl you over!
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Baked wings inspired by Greek flavours and served with a tangy and spicy feta dipping sauce
When we go to the movies, we want popcorn. When we attend a Greek wedding, we hope for diples. And when we’re watching the game, any game actually, we want wings. Sports and chicken wings go hand in hand. Any sport, and any kind of chicken wing, are a perfect, winning, combination.
We love all sorts of wings, and we especially love them when they are crispy, but not greasy. With this recipe, we have just that; crispy wings that are baked instead of fried, and served with a feta dipping sauce. Whenever we serve these chicken wings and dip, we score big points!
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Roasted turkey and cranberry sauce packaged in buttery kataifi pastry
So technically speaking, this is not a traditional Greek recipe and it is not something that our parents ever made. In fact, for most large gatherings and holidays it was lamb on the menu instead of turkey, and if we were in the mood for poultry, rooster made an appearance. Our parents also never made cranberry sauce; in fact they only ever tried it when we started to make it ourselves. The North American festive holiday meal of roasted turkey, complete with stuffing, gravy and homemade cranberry sauce became our purview once we began to host celebratory dinners in our homes.
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A traditional savoury crepe-like recipe from the Peloponnese
We have previously posted photos on our Facebook page of our dad making plakopites. Reading through the comments, we heard from so many people who were asking (begging) for the recipe, so we anticipate that this is going to be a pretty popular post. Most individuals told us that they remembered their parents or their grand-parents making these savoury crepe-like treats, which are typically served in a pile with grated mizithra and a bit of olive oil between each one. Many of the comments also suggested that this was a recipe people had forgotten about; plakopites are pretty regional, common in the Peloponnese, and very old-school fare.
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Vegan wraps filled with spicy red lentil and bulgur mix topped with a tangy vegetable slaw
There is so much going on here! These spicy wraps are exploding with flavour, nutritious ingredients and pretty colours. Inspired by a recipe we found on The Kitchn website, which credited Trader Joe’s as their inspiration, this is our version of a vegan wrap that we believe is going to become a favourite of yours.
We came up with this recipe last spring when one of us catered a lenten brunch for our church youth group. By making the wrap filling and the slaw the day before, the morning of the event, all that was left to do was assemble them. Delicious, and convenient!
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A surprising and delightful vegan alternative to smoked salmon
Several weeks ago we received a complimentary review copy of The Buddhist Chef, 100 simple, feel-good vegan recipes written by Jean-Philippe Cyr, the creator of The Buddhist Chef. Published by Penguin Random House Canada, this book arrived at exactly the right time. We have just begun the Orthodox Nativity Fast, during which time we essentially eat a vegan diet (although there are certain seafood which are permissible during the fast). We were hoping that this book would offer new ideas and inspiration, and it did not disappoint.
Continue reading “Bagels with “smoked salmon” and fried capers”
Fried dough, sometimes called Greek-style pancakes, topped with honey
How fitting that we are posting this recipe for tiganites, sometimes referred to as Greek pancakes, in early November. Fitting, because November is when much of the olive harvesting in Greece is occurring. Our mother remembers that when the men of the village set out to begin their long and hard days of manually picking olives from the trees, they were sent off with their satchels loaded with tiganites. These disks of fried dough helped to sustain them and nourish them for the day. Tiganites, she explained, were a great option when options were limited as they are made from ingredients that even the poorest family likely had on hand.
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Home cut french fries tossed with crumbled feta and topped with an olive oil fried egg.
Our dad is the egg guy of the family. Although our parents usually cook together, and can each manage to make any number of dishes alone, there are certain recipes that belong almost exclusively to each of them. Our mom is the Queen of rizogalo for example, and our dad is the one who often turns to eggs to feed hungry mouths. This recipe which combines home cut fries, feta and an olive oil fried egg is one that he would make for us relatively often. Simple, satisfying, and a pretty well-balanced meal.
Continue reading “Fried potatoes and egg (Τηγανητές πατάτες με αυγό μάτι)”